<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="35679" val="90233">美味鲫鱼汤</h1><div class="bmayi mbm" >
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					这道汤看着非常简单，而且做出来一点也不腥，口感非常好。但味道一定要足，也就是出锅后放的盐一定要多一些，才能衬出鱼的鲜味儿来。大爷这么不爱吃鱼的人，也喝了两碗汤，吃了半条鱼呢，看来没有不爱喝的汤，只有煲不好的汤哦~~~~				</div>
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鲫鱼</a></label></span><span class='right'>2条</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>3大片</span>
					</td><td>						<span><label class="fcbm inblok">油</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">开水</label></span><span class='right'>没过鱼</span>
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					<h2>美味鲫鱼汤的做法步骤</h2>
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							<p><span class="fwb">1.</span> 准备好所有食材：鲫鱼去鳞，腮，鲚，内脏洗干净并将水份全部擦干，姜切大片备用</p>
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							<p><span class="fwb">2.</span> 格兰仕多用锅开到230度，倒入少许油，七成热时下入鲫鱼。煎至两面金黄。</p>
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							<p><span class="fwb">3.</span> 煎好后迅速倒入开水，以水没过鱼并再多出一些为准，放入姜片，调到160度，煲1小时</p>
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							<p><span class="fwb">4.</span> 出锅后放入盐调味，也可以再放些白胡椒粉。开喝~！！！！</p>
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					<h2>小贴士</h2>
					<p>1、鱼在煎之前一定要把水用厨房纸擦到完全干，不然在煎的时候会溅出油来伤到手。<br />2、如果想要鱼在煎的时候不掉皮，一定在油烧热后再放鱼，一般看到油锅里冒了烟了就差不多可以放鱼了。<br />3、煲鱼汤的水一定要开水，才能将汤熬成白色，原理是油和开水在煲的过程中可以迅速混合变白（类似乳化）<br />4、我家喝鱼汤喜欢除了放盐，再放些白胡椒粉，你们也可以试试哦~~</p>
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